Cooking with locally grown tomatoes
It's hard to find anyone who doesn't enjoy locally grown tomatoes and corn, and we are excited to see both of these favorites returning to the markets. Heirloom tomatoes have made a big comeback in recent years, and they are certainly popular at our house. We are ready to revisit some favorite recipes for both tomatoes and corn, and one that includes both ingredients. The tomato-bread salad is only as good as the quality of the bread that is used. A country-style loaf is a good choice, and the bread can be toasted ahead, and kept at room temperature until the salad is assembled.
The sandwich recipe comes from sister-in-law, Helen Morgan. Helen has been making this sandwich for many years, and each summer, it is one of the first things we make when local tomatoes arrive. We now substitute Hellman's olive oil mayonnaise to reduce the fat content, with no loss of taste. The skillet-baked corn is from Lee Bailey's 1983 cookbook, Country Weekends, and the salsa recipe was found in the July 1995 issue of Bon Appétit. We hope you will enjoy these dishes as much as we have over the years.
